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Method

1. Heat a large non-stick frying pan and toast the hazelnuts for 2 minutes until golden. Turn out onto a plate.

2. Add the sugar to the pan with 75ml water and heat gently until the sugar dissolves. Increase the heat and cook for 4–6 minutes until the syrup is thickened and turning deep golden. Remove from the heat and stir in the butter until melted.

3. Add the pears and apples to the pan and turn to coat in the sauce. Cook gently for 5–6 minutes until the fruits have softened slightly. Stir in the crème fraîche and blackberries and cook for a further 30 seconds to heat through.

4. Serve in dishes, scattered with the toasted nuts. Lovely with a spoonful of crème fraîche or Greek yogurt.